Thenkuzhal murukku recipe – a common snack for Diwali and other occasions.
you might like these snacks recipes also:
- Corn Cob
- Sweet Potato Bonda
- Rajma Cutlet
- Steamed Maravalli Kizhanghu
- Potato Bajji
- Moong dal Sundal
- Medu Vada
- Wheat Pidi kozhukattai
- Aloo Paneer Rolls
- Channa Sundal
- Chick Peas Sundal
- Ammini Kozhukattai
- karamani vada
- Karamani sweet Sundal
- Bitter gourd chips
- Vettu Cake
- Masala vada
Ingredients:
- Raw Rice – 2 cups
- Urad dal (white variety ) – 1 cup
- Jeera – 2 tsp
- Hing – ½ tsp
- Ghee – 1 tbsp
- Salt – as required
- Water – to knead dough
- Refined oil – to fry murukku
How to make thenkuzhal murukku recipe:
- Wash rice with enough water and drain the water completely. Place it in clean cotton cloth and dry well in sunlight for 4 to 5 hrs.
- Heat a kadai, dry roast urad dal till nice aroma comes.
- Combine dried raw rice and roasted urad dal together and grind it in flour mill if preparing in big batches. For the above-mentioned level, you can fine process in the mixer.
- Sieve the flour, mix jeera seeds, salt, hing, and ghee. Stir using a spoon to combine all the ingredients.
- By adding water little by little knead a smooth dough. The dough must be little thick. Don’t make the dough as loose by adding more water.
- Heat a kadai, add enough oil to fry murukku. Keep the murukku press ready.
- Take a small portion from the dough, put in murukku press and make medium sized murukku directly in oil or in butter sheet and the place in hot oil.
- Fry both sides equally, drain oil and place on a kitchen towel to drain excess oil.
- Repeat the same process for remaining dough. Once done all the dough keep the murukku in air tight box.
